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undergraduate thesis
Metabolička uloga kolagena i dodataka prehrani
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:364319
Gabrić, Barbara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Gabrić, B. (2023). Metabolička uloga kolagena i dodataka prehrani (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:364319

Gabrić, Barbara. "Metabolička uloga kolagena i dodataka prehrani." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:364319

Gabrić, Barbara. "Metabolička uloga kolagena i dodataka prehrani." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:364319

Gabrić, B. (2023). 'Metabolička uloga kolagena i dodataka prehrani', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:364319

Gabrić B. Metabolička uloga kolagena i dodataka prehrani [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:364319

B. Gabrić, "Metabolička uloga kolagena i dodataka prehrani", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:364319

Metadata
TitleMetabolička uloga kolagena i dodataka prehrani
Title (english)Role of collagen and food supplements in metabolism
AuthorBarbara Gabrić
MentorIrena Landeka Jurčević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2023-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Interdisciplinary Technical Sciences
Abstract
Kolagen je najzastupljeniji protein kod sisavaca, uglavnom prisutan u vezivnim tkivima. Karakterizira ga neobičan aminokiselinski sastav. Sadrži velike količine glicina i prolina, kao i dvije aminokiseline koje ne ubacuju izravno ribosomi, a to su hidroksiprolin i hidroksilizin. Starenjem udio kolagena u ljudskom organizmu smanjuje se linearno za 1% godišnje. Lako se može izolirati iz različitih životinjskih izvora, te integrirati u različite suplemente, kao što su razni oblici sirupa, kapsula, tableta, prahova. Hidrolizirani oblik kolagena dobro se apsorbira u krvotok, što mu omogućava sudjelovanje u obnavljanju kože, hrskavice, zglobova, kose, noktiju. Kao učinkovit dodatak prehrani pokazali su se i suplementi koji potiču sintezu kolagena. To su vitamin C, koji je neophodan kofaktor u sintezi kolagena, i kolinom stabilizirana ortosilicijeva kiselina, tj. ch-OSA, koja djelovanjem enzima aktivira biološke puteve za stvaranje kolagena.
Abstract (english)
Collagen is the most abundant protein in mammals, mostly found in connective tissues. It is characterized by an unusual amino acidic composition. It contains high amounts of glycine and proline, as well as two amino acids not inserted directly by ribosomes – hydroxyproline and hydroxylysine. With age, the amount of collagen in the human organism decreases in a linear manner by 1% annually. Collagen can be easily isolated from numerous animal sources, and integrated into diverse supplements, such as various forms of syrups, capsules, pills and powders. The hydrolyzed variety of collagen is easily absorbed into the bloodstream, which enables it to participate in regeneration of skin, cartilage, hair, joints and nails. Also, supplements that stimulate collagen synthesis have proven to be effective dietary supplements. These being vitamin C, which is a necessary cofactor in collagen synthesis, and cholinestabilized orthosilicic acid, i.e., ch-OSA, which activates biological ways of collagen formation through the action of enzymes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:364319
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-05-06 11:26:16